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White Chocolate Cake

This is a super quick, (almost one bowl) type of cake. You can swap the white chocolate for dark if you prefer.

But as is, with this divine white chocolate it creates a very light cake. There is vegan white chocolate available (although hard to come by) but you can use cacao butter as a great substitute. Absolutely divine!

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8

Ingredients

1/2 cup soy milk

2 tablespoons apple cider vinegar

160 grams melted white chocolate

1/2 cup olive oil

3/4 cups coconut sugar

1 teaspoons baking powder

1/2 teaspoon bicarb soda

1 teaspoon vanilla extract

2 1/4 cups plain flour

Notes/tips:

Freeze individual portions wrapped in baking paper and sealed

Method

Melt white chocolate in a stainless steel bowl over a saucepan with a shallow amount of boiling water.
In a blender, mix at high speed the milk and apple cider vinegar to create a butter milk.
Pour butter milk into a bowl and add olive oil, vanilla and sugar.
Finally mix in flour, baking powder and bicarb and fold gently.
Pour into a greased round cake tin and bake at 180 degrees for 40 minutes.

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